Cornbread Encrusted Tilapia

4 tilapia fillets
1/2 cup dried cornbread crumbs (below)
1/2 cup all-purpose flour
1 teaspoon Old Bay seasoning
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg, lightly beaten with 1 teaspoon of water
Directions
1. Rinse fillets, pat dry. Mix all dry ingredients together and place on a shallow dish or plate. Dip fillets in egg wash, then dredge in dry coating mixture.
2. Heat large nonstick skillet over medium-high heat and spray liberally with nonstick cooking spray. Spray one side of fillets with cooking spray, too.
3. Saute fillets on the sprayed side until golden. Spray second side and flip. Cook until fish is cooked through (3 to 5 minutes per side).
Yields: 4 servings.
Tarter Sauce
Ingredients
2/3 cup low-fat mayonnaise.
1/4 cup sweet pickle relish.
2 tablespoons chopped dill pickle.
1 tablespoon capers (rinsed and drained).
2 tablespoons minced shallot or green onion.
2 tablespoons fresh lemon juice.
Freshly ground black pepper.
Directions
Mix all ingredients together. Chill and serve on the side with the fillets.

Homemade Breadcrumbs
Directions
Make a batch of cornbread, place in food processor and process until fine crumbs.
Let air dry for a day or two or toast in 300-degree oven until dry.
Store in an airtight container (or process a couple of store-bought corn muffins), dry (air or oven) and store in an airtight container. These will keep for several months.

Recipes copyright ©2000 Cut the Calories Cook-Off Contest.